Holiday Post #2: Scottish Shortbread

Guys, Christmas is only two weeks away – what are you doing here sitting around, not buying your presents, or organising your parties, or ensuring the Christmas turkey can fit in your oven?

Reading my post? Ain’t that sweet, gnawww you guys! Ok fine, but after this you simply must get back to your baking, your making, your gift-wrapping 😀

Where am I (or will I be at this moment, considering I wrote this post a while ago)? Well, I am gambling, drinking and accidentally getting married by an Elvis Impersonator.

JOKES!I am not 21 yet, so according to US legal stuff, I can’t. 😉

But yes, I am in Las Vegas, seeing the night life, living the dream and not sleeping – I am pretty darn sure I am not sleeping right now 😛But besides all that, I am still pretty gosh darn (how mild!) excited hat Christmas is coming up!!!

And with Christmas, comes Santa’s favourite cookies… which seem to disappear before Christmas Eve at my place but maybe Santa likes giving me presents early? 😛

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Now, I don’t know why there is a little bit of country-ism going on here, especially around such a festive season, but apparently, these shortbread are Scottish.

Frosty Baby!

Nope, no, if you have used rice flour in your shortbread recipe, and you were in Australia, India, PSSSHT! You copied the Scottish.

Because when shortbread is apparently, made with rice flour, it. is Scottish. Why d’ya question it laddie? 😉

I had personally always used only plain flour in my shortbread, or SRF (self raising) on the rare occasion, and it was delicious. Always. But the rice flour (I think) has that extra kick of crunch on the outside, and softness on the inside, despite dunking it into tea or hot chocolate.

Now, I have come to quite a logical conclusion about these cookies, and the Festive season surrounding them. There is a flurry, at least in Australia, of Scottish Shortbread, be they Walkers brand, or any other.

In every type of hamper, you will find them. Thus my conclusion:

Santa is Scottish.

That’s right big boy!This is Santa, in case you weren’t sure 😛

And he wants these cookies waiting for him when he visits. So he subtly markets them – after all, he holds a lot of influence over that industry 😛

But now I must run. I have found out the secret. And Santa is slightly mad, shaking his kilt and growing red in the face, his beard shaking with fury. Oh dear.

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27 Comments

Yay, CCU, I have brown rice flour in the frig! I’m sure that will work and I love shortbread cookies–Scottish or Indian or whatever they might be. I notice there is no salt added, so I’m guessing we can use salted butter.

Three Well Beings: I hope you’re continuing to enjoy your travels! Isn’t Las Vegas an entirely different world? Yes, rice flour is Scottish. My grandmother was born in Scotland and taught me how to make shortbread cakes, using her mother’s recipe. I still have the recipe written in my great-grandmother’s handwriting and the only temperature listed is a “slow oven.” I’m sure she originally baked with a wood stove! I have never made the shortbread cookies, but the recipe is the same, except mine didn’t have the vanilla. It’s a favorite request for Christmas in my family, so you’re right…I had better get baking. 🙂

John@Kitchen Riffs: Heck, I’ll be Santa if these are waiting for me! I love shortbread, and these are really nice. Sounds like you’re having a great time on your vacation, too. Remember, we expect plenty of pics on your return. 😉